Instrumental color and oxidative stability of light and dark muscles of Nile tilapia

Viana, Fernanda M.; Canto, Anna Carolina Vilhena da Cruz Silva; Monteiro, Maria Lúcia Guerra; Salim, Ana Paula Amaral de Alcântara; Rodrigues, Bruna Leal; Conté-Júnior, Carlos Adam

doi:10.1590/0103-8478cr20200287

Cited by 2 publications

(1 citation statement)

References 77 publications

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“…The increased mitochondrial oxygen consumption in dark muscle might have a significant impact on Mb redox status, which further cause lower color stability. Similar result was found along with decrease in metMb reductase activity in dark muscle of Nile tilapia and skipjack tuna as compared to light muscle of aforementioned fish species during storage (Viana et al., 2020; Sohn & Ohshima, 2010). Muscles with more color stability had greater metMb reducing activity (Gao et al, 2013) .…”

Section: Color and Pigments Of Fishsupporting

confidence: 77%

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Singh

Mittal

Benjakul

2021

Comp Rev Food Sci Food Safe

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Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy‐form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post‐harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low‐ or ultralow‐temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.

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Section: Color and Pigments Of Fishsupporting

confidence: 77%